For the pastry:

• 150g plain flour, plus extra for dusting 
• 85g chilled butter, cut into cubes 
• ½ tsp salt 
• 1 egg yolk 

For the filling:

• 150g wild mushrooms, roughly chopped 
• 1 small red onion, diced 
• 1 tbsp butter or olive oil 
• Leaves from a few sprigs of fresh thyme 
• 100g Taleggio, Camembert or Fontina, diced 
• 2 eggs 
• 150ml single cream 
• Salt and freshly ground black pepper 

Pulse the flour, butter and salt in a food processor until the mixture resembles fine breadcrumbs.

Add the egg yolk and pulse until the mixture comes together as a dough. Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 180°C (160°C fan).

Roll out the pastry on a lightly floured surface and use it to line an 8-inch tart tin. Line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until lightly golden.

Meanwhile, heat the butter or oil in a frying pan. Sweat the mushrooms and red onion for 5-7 minutes until softened and any excess moisture has evaporated. Allow to cool slightly.

Arrange the cheese evenly in the pastry case and scatter over the mushroom mixture and thyme leaves.

Beat together the eggs and cream. Season with salt and freshly ground black pepper, then pour into the tart case.

Bake for 35-45 minutes, or until the filling is just set and the pastry is crisp and golden.

Leave to rest for 5-10 minutes before serving.

Quick tip: Taleggio is at its best when brought to room temperature before cooking, allowing its texture and flavour to shine.